Extra virgin olive oil pasta sheets | Massimiliano Alajmo

Ingredients for 4

Pasta sheets with extra virgin olive oil

For the dough

• 200 ml delicate extra virgin olive oil at 4°C
• 100 g cocoa butter
• 100 ml natural mineral water at 4°C
• 120 g medium flour
• 8 g caster sugar

Procedure

Melt the cocoa butter at 50°C and cool to 30°C.

Prepare the oil butter by emulsifying the oil, cocoa butter and water until the mixture solidifies.

Transfer to a mixer with a paddle attachment and add the dry ingredients. Mix on low speed until you have a smooth dough.

Place between two sheets of parchment paper and roll out with a rolling pin to a thickness of 3 cm, forming a square shape.

Leave to rest in the refrigerator at 4°C for 1 hour.

For the pastry

• 280 g medium flour
• 160 ml cold lager beer
• 8 g salt

Procedure

Place the ingredients in a mixer with the dough hook and mix at medium speed for 5 minutes. Transfer the pastry to a work surface and shape into a ball.

Cover with plastic wrap and let rest at room temperature for 30 minutes.

For the folding

roll out the pastry into a square shape 1 cm thick. Place the dough in the center of the pastry, positioning it diagonally; then wrap it by joining the opposite corners and pressing down on the dough to seal.

1st fold: Flour and roll out into a rectangle 2 cm thick. Bring the short sides together in the center so that they match and close like a book. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

2nd fold: Turn the dough lengthwise, rotating it 90 degrees. Roll out into a rectangle 2 cm thick and fold the dough into 3 layers. Wrap in cling film and leave to rest in the refrigerator for 30 minutes.

3rd fold: turn the dough lengthwise, rotating it 90 degrees, and repeat the 1st fold. Leave the dough to rest in the refrigerator for 30 minutes.

4th fold: repeat the 2nd fold.

Finishing the pasta sheets

• granulated sugar to taste

Procedure

Roll out the pasta sheets to a thickness of 3.5 mm.

Form strips (3x 40 cm) and place them on a baking tray lined with baking paper previously sprinkled with granulated sugar.

Leave to rest for 30 minutes. Sprinkle with sugar and cover with a sheet of baking paper.

Bake covered with another baking tray at 185°C for 12 minutes. Cut into 12 cm long strips.

For the oil custard

• For the extra virgin olive oil butter
• 60 g cocoa butter
• 140 ml delicate extra virgin olive oil at 4°C

Procedure

Melt the cocoa butter at 50°C, bring to 30°C and emulsify with the oil until it solidifies.

Store at 8°C in blocks wrapped in baking paper.

For the basic water-based custard cream

• 20 g caster sugar
• 28 g cornstarch
• 1 pinch of salt
• 200 ml natural mineral water
• Seeds from 1 vanilla pod
• 60 g egg yolks

Procedure

Dissolve the sugar mixed with the cornstarch and salt in the water using a whisk.

Add the vanilla seeds and cook to 93°C. Add the egg yolks and bring to 82°C.

Cool quickly to 4°C, smooth the cream in a mixer with a whisk and divide into 100 g portions.

Vacuum seal and store in the refrigerator.

For the extra virgin olive oil butter cream

• 40 g egg whites
• 105 g caster sugar
• 15 g glucose
• 100 ml natural mineral water
• 190 g extra virgin olive oil butter
• 6 g vanilla alcohol extract

Procedure

Slowly beat the egg whites in a mixer with 15 grams of sugar; cook the remaining sugar with the glucose and water on the stove at 118°C, pour the syrup slowly into the egg whites while continuing to beat.

Gradually add the olive oil butter and vanilla alcohol extract. Divide into 100 g portions.

Vacuum seal and store in the refrigerator.

Preparation

• 100 g extra virgin olive oil butter cream
• 2.5 g cassia alcohol extract
• 1 spray of cinnamon essence Ingredients
• 100 g basic water-based custard

Place the olive oil butter cream in the Pacojet® beaker; add the other ingredients in the order listed.

Pacotize with a round blade and transfer to a pastry bag. Chill in the refrigerator for 2 hours.

To finish

• 16 strips of pasta sheets
• organic brown sugar powder
• Apricot purée to taste
• 4 sprays of vanilla essence Ingredients

Dish composition

On a flat plate, form 4 layers of pasta sheets alternating with the cream. Finish the last layer with a strip sprinkled with brown sugar, garnish with apricot purée and spray with vanilla essence.

Note

Any leftover pasta sheets can be frozen and used later to prepare appetizers.

The cover photograph is by Sergio Coimbra

The photograph of Massimiliano Alajmo is by Sophie Delauw